Bittersweet Chocolate pudding and praline tartlets. Pour the chocolate mixture over the chocolate chips, filling each tartlet. These bittersweet chocolate tarts have an intense flavor that is for dark chocolate lovers only! A melted-butter shortbread crust surrounding a soft, creamy chocolate center puts this over the top.

Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. I just got back from Food Blog Forum in Asheville Triple chocolate praline tart - Gourmet Traveller. Chocolate Truffle Tarts to Celebrate _ And now, I leave you with this recipe for Chocolate truffle tarts with chocolate glaze in an Oreo crust. You can cook Bittersweet Chocolate pudding and praline tartlets using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bittersweet Chocolate pudding and praline tartlets

Prepare 200 of Grams Flour.
It's 100 Grams of Butter , unsalted , cut into small pieces.
You need 2 Tablespoons of Sugar Powdered.
It's 1 of Egg.
It's 1 Tablespoon of Water , cold.
It's 1/4 Teaspoon of Salt.
You need 100 Grams of Sugar.
Prepare 50 Grams of Cocoa Powder.
You need 100 Grams of Dark chocolate , chopped.
It's 3 Tablespoons of Corn flour.
You need 4 of Egg yolks.
You need 200 Millilitres of Milk.
You need 100 Grams of Sugar.
It's 30 Grams of nuts of your choice (optional).

This intense chocolate flavor is for dark chocolate lovers only! Replace the bittersweet chocolate called for in your recipe with an equal amount of semi-sweet chocolate. The two are actually very similar in taste and composition, so you shouldn't notice any real difference in your It's best to stick to baking squares when you're making something like pudding. The tartlets should be eaten at room temperature, so that the chocolate filling is slightly soft and creamy.

Bittersweet Chocolate pudding and praline tartlets step by step

For the tart shells. Mix flour, sugar and salt. Use your fingertips to rub the butter into the flour mixture until you have something that resembles coarse breadcrumbs..
Mix the egg and cold water and add to the above mixture and combine until the dough just comes together. Do not over do the dough or you will get a hard pastry. Cover the dough in cling foil and refrigerate until firm..
Roll out the dough onto a lightly floured surface to about ¼ inches thick. Cut discs slightly bigger than your tart pans and gently press into them..
Pierce the base with a fork 2-3 times. Cover the pans with aluminum foil and add weights in the pan (beans, rice etc) so that the base of the pastry does not rise during baking..
Refrigerate the prepared tart pans before baking. Bake in a preheated overn at 200 degrees C for about 15 mins, remove the aluminum foil, reduce the oven temperature to 180 degrees C and bake for another 5 mins until the tarts brown slightly. Cool over wire racks..
For the pudding. Mix the sugar, cocoa powder, corn flour and egg yolks well. Take this mixture on a medium flame and slowly add milk, bringing the mixture to boil. Reduce the flame and cook until it thickens considerably..
Bring the mixture off heat and add the chopped chocolate. Stir until the chocolate is melted completely. Cool the pudding completely before transferring to the refrigerator..
For the praline: Add the sugar to a clean, dry bowl. Spread it evenly. At medium flame, heat the sugar (without stirring) until the sugar slowly starts melting from the sides..
Melt the sugar completely, as soon as it is completely melted, take the pan off the heat (This is important because at this point sugar can burn very quickly).
If using nuts, spread them over a greased baking sheet and pour the hot caramel (prepared above) over them covering them completely. If not using any nuts, spread the caramel over a greased sheet directly. Wait for 2-3 minutes until the caramel solidifies..
Break the solidified caramel sheet into small pieces. Keep aside..
Assembly: Pour the chocolate pudding into the tart shells and top with praline. Serve :).

Sprinkle with confectioners' sugar and garnish with the Candied Grapefruit Peel. Spoon a little cocoa into each and. Dark chocolate & caramel filled tartlets, a recipe for bite-sized treats that merge two terrific flavors together! However when I was flipping through her book, the recipe for Thumbprint Chocolate Caramel Tartlets caught my eye. Chocolate Praline Cake - Free download as PDF File (.pdf), Text File (.txt) or read online for free.